Putting a few breadcrumbs in a pasta dish is a common Italian trick that adds the right counterpoint of texture, taste and color to a simple sauce. Here I’ve paired them with some peppery fall cauliflower and salty pancetta. Owing to the current shortage of pine nuts, I’ve substituted unsalted pepitos – hulled pumpkin seeds – which are more abundant (that is, cheaper), and add both nutty flavor and a shade of green to this otherwise very pale dish. - cheese1227 —cheese1227
Test Kitchen Notes
This lovely simple pasta incorporates different textures and balances flavors nicely. The lightly sautéed cauliflower just starts to get crispy edges. A touch of toasty breadcrumbs and lemon juice goes a long way. - Stephanie —The Editors
8 cups of pasta
1 1/2 pounds cauliflower, broken into bite sized pieces
1 pound of orecchiette (if unavailable use conchiglie or cavatelli)
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.